Efficacy of pectin and insoluble fiber extracted from soy hulls as a functional non-meat ingredient

Kim, Hyun‐Wook; Lee, Yong Jae; Kim, Yuan H. Brad

doi:10.1016/j.lwt.2015.07.030

Cited by 42 publications

(34 citation statements)

References 32 publications

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“…Soy hull pectin was produced with the modification of the method of Kim et al (2015), and the schematic procedure for pectin and insoluble fiber from soy hulls is shown in Fig. 1.…”

Section: Separation Of Pectinaceous Substances From Soy Hullsmentioning

confidence: 99%

“…Insoluble soy fiber was prepared with the method of Kim et al (2015). After centrifugation of the acid slurries, the insoluble residue was mixed with alkali solution (1:10 ratio, 0.2 g calcium hydroxide/g) at 90°C for 1 h and centrifuged at 4500 rpm for 20 min.…”

Section: Preparation Of Insoluble Soy Fibermentioning

confidence: 99%

“…Meat emulsions were prepared with the manufacture procedure described by Kim et al (2015). The formulation of meat emulsions is shown in Table 1.…”

Section: Low Fat and Salt Meat Emulsion Manufacturementioning

confidence: 99%

“…Recently, soy hulls, which are major agrobyproducts from soybean oil industry, have received considerable attention as a novel pectin source, as well as insoluble fiber (Kalapathy and Proctor 2001;Thakur et al 1997). Kim et al (2015) suggested that both isolated pectin and insoluble fiber from soy hulls could be useful non-meat ingredients for improving technological properties of meat emulsion.…”

Section: Introductionmentioning

confidence: 99%

“…In previous studies, soy hull pectin has been commonly extracted by hot acid solution, precipitated, and purified with alcohols (mainly 2-isopropanol) to remove impurities (Gnanasambandam and Proctor 1999;Kalapathy and Proctor 2001;Kim et al 2015). However, the use of alcohols can cause a rise in a production cost and environmental pollution due to waste water generation during the alcohol washing-process (Garna et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

2016

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The objectives of this study were to determine efficacy of a membrane filtration in soy hull pectin purification and evaluate combined effects of soy hull pectin and preemulsified fiber/oil (PE) on chemical composition and technological properties of low fat and low salt meat emulsions. Soy hull pectin was purified through two different methods (alcohol-washed (ASP) and membrane-filtered (MSP)). Insoluble soy hull residues after pectin extraction were incorporated with sunflower oil and water for the PE preparation. Meat emulsion was formulated with 58 % pork, 20 % ice, 20 % pork backfat, and 2 % NaCl as control. A total of six low fat and low salt meat emulsions (1 % NaCl and 10 % backfat) was manufactured with 1 % pectin (with/without ASP or MSP) and 10 % PE (with/without). The pectin content of ASP and MSP was 0.84 and 0.64 g L -galacturonic acid/g dry sample, respectively. The inclusion of soy hull pectin caused similar results on chemical composition, color, cooking loss, and texture of the meat emulsions, regardless of the purification method. In addition, positive impacts of the combined treatments with soy hull pectin and PE compared to single treatments on cooking loss and texture of the meat emulsions were observed. Results suggest that membrane filtration could be an effective alternative method to purify pectin, instead of alcohol-washing, and both soluble pectin and insoluble fiber from soy hulls could be used as a functional non-meat ingredient to manufacture various low fat and low salt meat products.

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“…Soy hull pectin was produced with the modification of the method of Kim et al (2015), and the schematic procedure for pectin and insoluble fiber from soy hulls is shown in Fig. 1.…”

Section: Separation Of Pectinaceous Substances From Soy Hullsmentioning

confidence: 99%

Section: Preparation Of Insoluble Soy Fibermentioning

confidence: 99%

“…Meat emulsions were prepared with the manufacture procedure described by Kim et al (2015). The formulation of meat emulsions is shown in Table 1.…”

Section: Low Fat and Salt Meat Emulsion Manufacturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

2016

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Effect of extraction method on the chemical profiles and bioactivities of soybean hull polysaccharides

Lin

Song

et al. 2021

Food Science & Nutrition

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The yields, properties, and bioactivities of polysaccharides extracted by three methods from soybean hulls (SSCPs) were evaluated: hot water extraction (H‐SSCP), microwave‐assisted ammonium oxalate extraction (A‐SSCP), and microwave‐assisted sodium citrate extraction (S‐SSCP). A‐SSCP gave the highest yield of polysaccharides (9.3 ± 0.5%) although all three products had similar physicochemical characteristics and FT‐IR spectra. A‐SSCP and S‐SSCP produced polysaccharides with lower molecular weight distributions and higher total reducing power and scavenging ability for ABTS+• and DPPH• free radicals. Furthermore, the effect of SSCPs on carbon tetrachloride (CCl4)‐induced liver injury was investigated in the mice. When compared with H‐SSCP and S‐SSCP, A‐SSCP significantly decreased the levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), malondialdehyde (MDA), and reactive oxygen (ROS) to normal (p < .05) and increased the level of glutathione (GSH) to normal (p < .05). A‐SSCP was the most effective polysaccharide, yielding an approximately normal hepatic appearance with well‐preserved cytoplasm, obvious cell boundaries, with legible nuclei and nucleoli. This study indicates that polysaccharides extracted from soybean hulls via microwave‐assisted ammonium oxalate extraction have the potential to be developed as a new functional food contributing to the alleviation of liver damage.

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Value-Added Products from Agricultural Wastes: Pectins from Cocoa Husk, Coffee Pulp, Soybean Hulls and Grape Pomace

Colodel

Reichembach

Petkowicz

2023

Sustainable Development and Biodiversity

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Efficacy of pectin and insoluble fiber extracted from soy hulls as a functional non-meat ingredient

Cited by 42 publications

References 32 publications

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

Effect of extraction method on the chemical profiles and bioactivities of soybean hull polysaccharides

Value-Added Products from Agricultural Wastes: Pectins from Cocoa Husk, Coffee Pulp, Soybean Hulls and Grape Pomace

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